This delicious Cheesy Mexican Style Spiced Naked Burger has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
240
Beef Mince
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
25
Red Pepper Chilli Jelly
15
Cider Vinegar
(Contains Sulphites)
125
Baby Plum Tomatoes
1
Echalion Shallot
1
Mexican Style Spice Mix
1
Baby Gem Lettuce
1
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
450
Potatoes
2
Water for the Breadcrumbs
¼
Salt for the Burgers
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the shallot. Halve the baby plum tomatoes.
Trim the baby gem, then separate the leaves. Set aside 2 large leaves per person, then thinly slice the rest widthways.
Peel and grate the garlic (or use a garlic press). Grate the cheese.
In a large bowl, combine the garlic, Mexican style spice mix, breadcrumbs, water and salt for the breadcrumbs (see ingredients for both amounts), then add the beef mince.
Season with pepper and mix together with your hands. Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers onto a baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins.
Meanwhile, heat a drizzle of oil in a small saucepan on medium heat. Add the shallot and cook until softened, 5-6 mins. Stir occasionally.
Transfer to a small bowl and stir in the red pepper chilli jam to make the shallot relish.
When the burgers are cooked, remove from the oven. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Carefully place the cheese on top of the burgers. Cover loosely with foil, then set aside for 3-4 mins for the cheese to melt.
In another bowl, add the cider vinegar and a drizzle of olive oil. Season, then add the sliced lettuce and baby plum tomatoes. Toss to coat.
When everything is ready, stack 2 whole baby gem leaves onto each plate, then pop the cheesy burgers on top and spoon over the shallot relish.
Serve with the wedges and baby gem salad on the side. Enjoy!